Yes as you mentioned you’d need to brine it to add moisture to the meat. But I would imagine after a few hours on smoke you could wrap that bird and get that real “fall off the bone” you are looking for while retaining a lot of moisture. I’d even go as far as maybe putting in a foil pan and add a little chicken stock to it. I bet that would come out pretty darn good.
Reverse sear tbone
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Gonna try my hand at reverse sear tbones. How long does it take to get to 125° internal meat temp in the oven? And at what should the oven temp be set at? Guessing 225°-250°? Joe Hell i bet you could help me on this one
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator last edited by
That’s all going to depend on thickness. If you have a probe just probe it and set an alarm for the internal temp you are looking for.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 i was looking for approximate time of how long it took so i knew when to throw it in to be done around supper time. It is 1" thick
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator last edited by
My guess would be 45 minutes to an hour. I’d check temp at 30 minutes.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 ok thanks, i do have probe to stick in it. I will throw it in after snack sticks are done in the smoker. About another hour
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Tex_77 45-60 minutes at 210-220 seems to be my average. I like to finish in cast iron with ghee and fresh thyme or rosemary if I have them on hand
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1 inch thick at 220 would be over 125 in 45 minutes in my experience recently. My home oven starts at 170 so I start there and I am usually at 120° after 45 minutes…but…I buy less expensive steaks that usually aren’t a full inch thick. Listen guys, I’ve already typed all this, I am NOT going to delete it so…sorry for the useless information but maybe it gives you a little peak into the dysfunctional playground that is my brain?
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator last edited by
Jonathon sounds like you need to just start cutting your own steaks! You should probably just make friends with a farmer in the area, and buy a quarter or half from them.
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